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–+ servings

Fish Ceviche

Overhead photo of fish ceviche made with lime juice, white fish, and scallops in a white bowl with tortilla chips next to the bowl.
Discover the art of homemade fish ceviche with this top-rated recipe! Dive into the refreshing and harmonious blend of tender seafood marinated in tangy citrus juices with crisp veggies and fresh herbs. Whether you're a white fish enthusiast or exploring new culinary adventures, this ceviche promises delightful fresh flavor in every bite!
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Inactive Marinating Time: 20 minutes
Servings: 6 servings

Equipment

  • 1 Large, Non-Reactive Mixing Bowl (for making the ceviche)
  • 1 Small mixing bowl (for making the ceviche marinade)

Ingredients

  • ¾ pound Semi-Firm or Firm White Fish (SEE NOTES)
  • 1/2 pound Bay Scallops - halved (substitute: Shrimp)
  • 3/4 Cup Lime Juice - about 6 limes (SEE NOTES)
  • 1/4 Cup Orange Juice
  • 1 tsp Honey - OPTIONAL (substitute: Agave)
  • 2 large Plum Tomatoes – seeded and diced (about 3/4 cup)
  • 1 large Jalapeno – seeded, ribbed, and finely diced (SEE NOTES)
  • ½ small Red Onion – finely diced (about 1/2 cup)
  • 1 clove Garlic - minced
  • 1 small Avocado - peeled and diced
  • 1/4 Cup Mint Leaves - gently packed and chopped
  • 3 TBS Cilantro - gently packed and chopped (substitute: Sliced Scallions)
  • to taste Sea Salt and Ground Black Pepper

(Please SEE NOTES section if you want to make a Mojito Ceviche!)

Instructions

  • Prep Seafood: Place the fish and scallops onto a clean work surface. Next, use a sharp Chef's knife to cut the fish into 1/2-inch cubes and cut the scallops in half. Then, transfer the diced seafood to a large non-reactive mixing bowl. Set the seafood aside.
  • Make Citrus Marinade: In a small bowl, whisk together the lime juice, orange juice, and honey. 
  • Marinate Seafood: Pour the citrus mixture all over the diced fish. Then use a spoon to gently stir the ingredients to evenly coat the fish in the citrus juices. Next, cover the bowl with plastic wrap and place into the fridge. Let marinate for 15-20 minutes, gently stirring the seafood mixture halfway through refrigeration time.
  • Add Veggies and Garlic: To the bowl of marinating fish, add the tomatoes, jalapeno, red onions, and garlic. Then season to taste with salt and pepper.  Use a spoon and gently toss the ingredients combine. 
  • Chill to Finish Ceviche: Cover the bowl of ceviche and refrigerate for an additional 5-10 minutes, or until the seafood is "cooked" to your liking.
  • Drain, Add Avocado and Fresh Herbs: Drain the seafood mixture, discarding the citrus liquid, and transfer the ceviche to a serving bowl. Gently stir in the avocado, fresh mint leaves, and fresh cilantro. Taste the mixture and adjust for seasoning with salt, pepper, and additional herbs if desired.
  • Serve Seafood Ceviche Immediately: Serve the ceviche with fish immediately with lime wedges, tortilla chips, or plantain chips on the side Enjoy!

Notes

  1. Fish: You can use any Semi-Firm or Firm Fish you like - just make sure it's the freshest fish possible. Types of fish you can use in this recipe include: Sea Bass, Snapper, Tilapia, Cobia, Grouper, etc.  (For a full list of seafood you can use, please see the article.)
  2. Citrus Juices: I *highly* recommend you use freshly squeezed lime and orange juice for the ceviche. Those prepared citrus juices in a bottle lack the same fresh flavor of fresh squeezed juice. And since this recipe is made up of little more than fresh fish and fresh citrus, it's imperative you use the freshest ingredients for the best taste.
  3. Jalapeno: If you prefer a spicy ceviche, leave the seeds and ribs in the jalapeno. If you prefer no spice, be sure to remove all the seeds and ribs from the jalapeno pepper before finely dicing.
  4. Onions: If you don’t like the taste of raw red onions, simply soak them first to mellow the flavor and soften them. Here's how: Place the diced onions into a small bowl with ½ teaspoon of kosher salt. Next, add enough water to cover the onions. Set them aside and let them soak for 15 minutes. Then, drain and RINSE the onions before using.
  5. For Mojito Ceviche: Swap out the orange juice and use club soda instead. Also, swap out the honey for granulated sugar. And, add 1 ½ tablespoons of White Rum to the mixture in step 1 of the recipe.
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
  8. Recipe Serves: 4-6 depending upon if you're serving as a starter or light entree.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 160kcal    Carbohydrates: 11g    Protein: 17g    Fat: 6g    Saturated Fat: 1g    Cholesterol: 37mg    Sodium: 183mg    Potassium: 540mg    Fiber: 3g    Sugar: 4g    Vitamin A: 375IU    Vitamin C: 25mg    Calcium: 25mg    Iron: 1mg
Course: Appetizer, entree
Cuisine: Cuban